牦牛肉加工与发展现状  

The Present Development and Processing Situation of Yak

作　　者：杨斌[1] 陈峰[1] 魏彦杰[1] 卢秀彬[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《肉类研究》2010年第6期3-5,共3页Meat Research

摘　　要：牦牛是青藏高原的特有物种,通过研究表明牦牛肉营养丰富,具有高蛋白、低脂肪肉色深红、嫩度适中等特点,并且具有良好的加工特性,是一种优质健康的肉类资源。本文简单介绍了牦牛的加工现状,为规模化、标准化、工业化牦牛肉地方特色食品开发奠定基础。Yak is a special species in the Qinghai-Tibetan Plateau. The results showed that the yak＇s meat was dark red color and had good tenderness, etc. So the yak is an excellent meat resource. Introduce the situation of processing Yak. A theory basis was established for largely producing, standardizing and industrializing local special foods of the yak ham .

关 键 词：青藏高原 牦牛 肉品质 加工 现状 

分 类 号：F326.3[经济管理—产业经济]